1 large onion, choppod
1 1/2 c chopped celery (include inner ribs and leaves)
6-7 large garlic cloves, chopped
1 pc fresh ginger (1″ long), peeled and chopped
1-2 tsp toasted sesame oil or organically grown olive oil
5-6 qt filtered water or fat-free broth
6 carrots, chopped
1 parsnip, chopped
1 turnip, chopped
1 med burdock root, sliced
3 med red potatoes, cubed
2 sticks dried astragalus root
1 c sliced fresh shitake mushrooms
3/4 c chopped fresh parsley or 1/4 c dried
1/2 c chopped fresh herbs, such as basil, sage, thyme,
marjoram, oregano, and rosemary, or 3-4 Tbsp dried herbs
3 tsp low sodium soy sauce
1/2 c barley
1/2 c lentils or dried peas (optional)
1/2 tsp turmeric powder
1/2 tsp paprika
1 tsp balsamic vinegar
Finely choppod chfle peppers or ground red pepper
Salt
Ground black pepper
1/2 c chopped red bell pepper
1 med zucchini, chopped
1 c chopped spinach, cabbage, kale, or collard greens
Freshly ground black pepper or crushed red chile pepper
In a large stockpot, saute the onion, celery, garlic, and ginger in the oil until the onion turns translucent. Add the water and ingredients through the lentils. Simmer on low for 1 to 1 1/2 hours until vegetables tender.
Stir in tumeric, paprika, and vinegar. Add chile peppers, salt and pepper. Add the bell peppers, zucchini and greens. Simmer 30 minutes. Remove the astragalus and season with pepper.
25 one cup servings.
72 cal, 3 g pro, 12 g carb, .08 g fat, .01 g sat fat, 9 mg chol, 3 g fiber, 137 mg. sodium
